Lemon tofu recipe


  • Yield: 4 Servings


  • 1 package firm tofu, cut into strips
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons golden miso
  • 2 tablespoons olive oil
  • 1 teaspoon fresh ginger, minced
  • 2 tablespoons garlic, minced
  • 2 scallions, sliced
  • 1 carrot, sliced
  • ½ red bell pepper, sliced
  • 1 tablespoon grated lemon zest
  • 1 tablespoon arrowroot powder
  • ½ cup lemon juice
  • 1 carrot, grated, for garnish
  • ½ lemon, thinly sliced into rounds, for garnish
How to Make It
  1. Drain the tofu and place on paper towels. Place a plate on top of the tofu and let sit for 30 minutes to squeeze out the moisture.
  2. Combine cider vinegar and golden miso in a bowl; add the tofu strips and marinate 30 – 60 minutes.
  3. Heat oil in a wok over high heat and stir-fry ginger, garlic, scallions, carrot, pepper, and lemon zest for 3 minutes.
  4. Remove tofu from marinade and set aside.
  5. In a blender, combine marinade and arrowroot powder until smooth.
  6. Pour mixture into wok and heat until thickened, stirring constantly. Add tofu and sauté until warm.
  7. Add lemon juice; stir briefly and remove from heat. Garnish with grated carrot and lemon slices.

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